How to cook borscht with Chinese cabbage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Russian housewives relatively recently were able to appreciate the benefits and taste of Chinese cabbage. If in the 90s an exotic product caused concern and was not affordable for everyone, today this vegetable is available to anyone. The ways to use it in the preparation of various dishes is great. Green Chinese cabbage leaves can be added to salads or soups, stewed with meat, or used to decorate dishes. Savvy housewives cook borscht with Beijing cabbage, form cabbage rolls from it. In addition to the fact that Chinese cabbage is a decoration of any dish, it is also a treasure trove of vitamins and microelements.

Benefits of Chinese cabbage

The healing properties of the miracle vegetable have been known for a long time. The healers of ancient China, where cabbage comes from, used it to treat many diseases. Chinese sages claim that thanks to Beijing cabbage, the people of the Celestial Empire rarely turn to doctors. Modern scientists have confirmed the usefulness of this vegetable by studying in detail the composition and properties of the plant.

What he alth benefits does Chinese cabbage have?

• Contains vitamin C. Beijing cabbage has more of it than white cabbage. But ascorbic acid is a very important element for human he alth. Vitamin C is involved in the formation of the immune response in the attack of infections. He also participates in the processes of hematopoiesis. Thanks to this vitamin, collagen can form in the body, which is responsible for the youthfulness of the skin and joints. Moreover, more ascorbic acid is concentrated in the green part of Chinese cabbage.
• Contains vitamin A. 100 grams of the product - its daily rate. Lack of vitamin A in the body leads to night blindness. By eating just a few cabbage leaves a day, you can maintain visual acuity. It should be noted that most of the vitamin is found in the white part of the leaf.
• Contains indigestible fiber. Eating cabbage leaves in food, you contribute to the normalization of the gastrointestinal tract. After all, fiber is not only an absorbent of harmful substances in the body, but also food for beneficial bacteria living in the human intestine.
• Low calorie product. 100 grams of Chinese cabbage - 16 kcal. Therefore, this vegetable is a treasure from the point of view of nutrition.

Disadvantages of Chinese cabbage

Despite many useful properties, Chinese cabbage has some disadvantages:

• Great contentdietary fiber is harmful to people suffering from indigestion.
• Citric acid, which is part of the cabbage, can irritate the gastric mucosa with gastritis and ulcers.
• In rare cases, this product may cause food allergies.

Recipe for borscht with Chinese cabbage

Beijing cabbage is an amazing product. It can be eaten in any form: raw, boiled, and fried. Each method is beautiful in its own way. Among housewives, a recipe for borscht with Chinese cabbage is popular. There are many options for preparing this first course.

The recipe for borscht with Beijing cabbage with a photo, posted in this material, greatly simplifies the process of perception of information by readers who want to please their loved ones with a delicious dinner.

The recipe itself is no different from the classic beetroot soup. The only caveat is the sequence of adding the ingredients to the broth.

Cooking process

To prepare borscht with Chinese cabbage you will need:

• half chicken;
• 1 kg Chinese cabbage;
• 1 medium carrot;
• 2 medium beets;
• 1 kg potatoes;
• 2 medium onions;
• any greens (parsley, dill, onion);
• seasonings;
• s alt;
• vegetable oil for frying;
• bay leaf;
• tomato paste.

Cooking. First, take a pan and pour 4 liters of water into it, put half the chicken. When the broth boils for the first time, drain the water andadd a new one. After boiling again, be sure to remove the foam. Cut potatoes into cubes, carrots into strips, onions into half rings. It is better to boil the beets in advance until half cooked (about 20-25 minutes). After the vegetable has cooled, cut it into strips.

When the chicken is ready, you need to get it out of the broth and cut it into pieces. Add potatoes to meat broth, bring to a boil. At the same time, fry onion and carrots in vegetable oil with the addition of tomato paste. After the potatoes have boiled, put the roast in the soup. The next ingredient added to the broth will be beets. Boil all the ingredients for about 5 minutes. The last thing to add to the borscht is Chinese cabbage, which must first be chopped. Leave the soup on low heat for 5-10 minutes. At the end, put the bay leaf and finely chopped greens, also pepper and s alt. The advantage of borscht with Beijing cabbage is that it does not need to be infused. Eat the dish right away.